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Rice and cottage cheese pie

Low chemical, contains egg and dairy, free of gluten, nut and soy.

Image of Rice and cottage cheese pie

Canola oil, for greasing
100 g ( cup) white long-grain rice
2 tablespoons finely chopped fresh chives
30 g (1 oz) butter, melted
90 g (⅓ cup) cottage cheese
2 eggs, lightly beaten


60 g (2 oz) butter
5 spring onions (scallions) chopped
4 eggs
250 g (1 cup) cottage cheese
Ground sea salt

Prep time: 40 minutes
Cooking time: 1 hour


Serves: 6


Preheat the oven to 170°C (325°F/Gas 3). Lightly grease a 23 cm (9 in) flan tin or pie plate with canola oil.

Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, or until very tender, stirring occasionally. Drain and cool. You will need 1½ cups of cold cooked rice for this recipe. Combine the cooled rice with the chives, butter, cottage cheese and eggs and press into the base and sides of prepared pan. Chill for 30 minutes.

Meanwhile, prepare the filling. Melt the butter in a small saucepan over low heat. Add the spring onions and cook for 8-10 minutes, or until soft, but not brown. Remove from the heat. Cool.


Combine the eggs, cottage cheese and a pinch of salt in a bowl. Add the spring onion mixture and mix well. Pour the filling into the prepared crust. Bake for 40-45 minutes, or until firm and golden brown. Serve the pie hot or cold.

HINT: The rice should be very well cooked and slightly mushy. This can be achieved by stirring it once or twice during cooking.

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